TIPS FOR CHOCOLATE SUBSTITUTES:
14th November 2006
If your secret family recipe calls for cocoa powder, you can easily substitute BAKER’S Chocolate. Simply use one square of BAKER’S Unsweeted Baking Chocolate for every three tablespoons cocoa and one tablespoon shortening.
• For an indulgent treat, replace the chocolate chips in your favorite recipes with chocolate chunks made from BAKER’S Chcolate. BAKER’S Semi-Sweet, GERMAN’S Sweet, White and Bittersweet chocolate flavors are delicious as chunks.
• The best way to chunk chocolate is with a serrated cook’s knife. Although a food processor is an indispensable piece of cooking equipment, it makes a mess out of baking chocolate.
• When “chunking” baking chocolate, bigger isn’t necessarily better. The ideal chunk size is about 1/4 inch. Larger chunks could overwhelm the cookie dough and result in uneven baking.
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